Production performance of broilers fed with different levels of pongapong
1992
Vidal, R.C. | Rivas, E.T.
A feeding trial was conducted to determine the production performance of broilers fed with two levels of pongapong meals using three methods of preparation. These pongapong meals were incorporated in the diets of the broilers and compared to a control treatment containing 100 percent yellow corn ration as source of energy. Results on final weight, average daily gain (ADG), feed consumption, daily feed intake and feed efficiency were highly significant. Birds fed with 100 percent yellow corn performed significantly better than birds fed with the two levels of pongapong meals in all the variables studied. Performance of birds on pongapong meals was better at the 50 percent than at the 100 percent level. The various pongapong preparations had no significant advantage over each other at the 50 percent substitution. At 100 percent substitution, however, birds responded better to boiled than either soaked or raw pongapong meal. Birds fed with 100 percent raw pongapong had the lowest final weight, growth rate, feed consumption and daily feed intake. Feed efficiency was lowest with birds fed with 100 percent soaked pongapong. Both levels of pongapong substitution depressed performance of the birds. The effect of boiled pongapong on final weight, average daily gain (ADG), feed consumption and daily feed intake was significantly increased over the effects of soaked and raw pongapong. Soaked pongapong had significantly improved feed consumption than that of raw pongapong. Boiling the pongapong significantly improved the palatability better than soaking, while soaking it was better than preparing it raw. Pongapong diets were not as profitable as the yellow corn diet. Returns above feed costs were similar at 50 percent pongapong level. Pongapong meals at 100 percent substitution were not economically feasible.
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